Pasta Risotto with Spring Vegetables

Makes 4 servings.


  • 11 oz. spaghetti noodles
  • 1 sachet of saffron
  • 2 oz. arugula
  • 2 bunches of radish, cut into quarters
  • 14 oz. veal, cut into strips and fried
  • 2 Tbsp. olive oil
  • 7 oz. peas, fresh
  • 7 oz. Emmentaler cheese, grated
  • Salt and pepper, to taste


Put the noodles in a plastic bag and use a rolling pin to crumble them finely. Add saffron to a salted boiling pot of water to cook the noodles. Drain.

In a large bowl, mix the cooked noodles, veal, radish, peas, and arugula. Top with Emmentaler cheese.